Hello, hello! Can you believe we are in February?! It feels like yesterday when I watched my little Sofia opening her Christmas presents and squeaking with delight. Time goes too fast if you ask me.

By now you should know I have a slight addiction to granola. Not only it is one of the tastiest and easiest breakfast options, but it can be a nutritional and filling snack too! This time I took it to the next level. Ladies and gentleman let me introduce you to quinoa and buckwheat crunch!! An irresistible but healthy snack to satisfy even the most long lasting sweet tooth!

Protein is the key to a satisfying snack and these little bad boys pack a protein punch thanks to the two main ingredients quinoa and buckwheat. They are both gluten free and excellent sources of calcium, potassium, vitamin B and all eight essential amino acids. They pair perfectly with almonds, hazelnut, seeds and coconut oil in this recipe. One more thing I have used is Coconut Merchant coconut oil, which they have kindly sent to me to test and taste. The great news is, they have also offered a discount code for their website. It will give you £5 off your cart and you will also get free postage if your order is more than £12.00.
CM4CLNEATING
Expiry: 1 March 2015

Now let’s get baking!
Ingredients:
1 cup uncooked quinoa
1/2 cup uncooked buckwheat
1/2 cup raw almonds
1/2 cup hazelnuts
1/2 cup flax seeds
1/2 cup pumpkin seeds
1/4 cup coconut oil, melted
1/3 cup rice syrup or any liquid sweetener
1/2 tsp nutmeg
2 tsp cinnamon
1 tbsp vanilla extract
pinch of salt
Instructions
Preheat your oven to 180 degrees and line your baking tray with baking paper. Next, rinse both the quinoa and buckwheat with cold water and drain in a fine mesh strainer for a few minutes. Press down to remove as much water as possible. Once drained transfer to a large mixing bowl and stir in the almonds, hazelnuts, flax seeds, pumpkin seeds cinnamon and salt. In a small bowl whisk together the coconut oil and rice syrup and pour into the quinoa mixture and mix well. Now spread the mixture out into an even layer and bake for 25-30 minutes. It should have a slight brown colour. Remove from the oven and allow to cool for 20 minutes on the baking sheet. This will help it get crunchier. Once cooled, gently break it between your fingers to create desired chunks. Devour!